Part 93 (1/2)

PUMPKIN BAKED ZITI WITH CARAMELIZED ONIONS AND SAGE CRUMB TOPPING.

SERVES 6 TO 8.

TIME: ABOUT AN HOUR.

This is a rich and creamy baked pasta ca.s.serole that blends the best flavors that fall has to offer. The pumpkin is subtle but sweet caramelized onion and a hint of nutmeg complement it nicely. Serve alongside some lightly braised chard or a simple arugula salad. Don't forget to tell your dinner companions that ziti means ”bridegrooms” in Italian, then sit back smugly in your seat, satisfied with your foodie knowledge. They probably won't even hear you because they'll be too busy digging in.

If you've never made homemade bread crumbs before, try it today, as store-bought crumbs won't have the same crunchy texture. It really makes a difference in this recipe-the top layer of crumbs contrasts wonderfully with the chewy, rich bottom layer of pasta. Simple tear up your old bread and process in a food processor until you get coa.r.s.e crumbs.

pound uncooked ziti or penne pasta

2 onions, sliced very thinly

3 tablespoons olive oil

1 recipe Cashew Ricotta (page 206)

1 tablespoon brown sugar

teaspoon ground nutmeg

White pepper and cayenne

2 cups pureed pumpkin, or 1 (15-ounce) can pumpkin puree (don't use pumpkin pie mix)

cup vegetable broth

Sage bread crumbs: 2 cups bread crumbs, preferably fresh and home-

made (made from about half a baguette or four dinner rolls)

cup walnut pieces, chopped in a food processor until resembling coa.r.s.e crumbs

cup nonhydrogenated vegan margarine

2 teaspoons dried, rubbed sage

1 teaspoon dried oregano leaves